Zalewajka: Polish Pork and Rye Soup
Hearty Polish rye soup with tender pork, mushrooms, and tangy rye starter. A warming, rustic bowl with deep umami flavor and authentic Eastern European soul.
- Total time
- 45 min
- Servings
- 4
- Calories
- 385
- Protein
- 42g
Ingredients
- 1.25 lb pork shoulder or neck, cubed
- 8 oz mushrooms (cremini or button), sliced
- 1 medium onion, diced
- 1 large carrot, diced
- ½ cup rye flour or rye starter (żur)
- 6 cups beef or chicken stock
- 2 whole bay leaf
- 3 whole fresh thyme sprigs
Instructions
- 1
Pat pork dry with paper towels.
- 2
Dice onion and carrot into roughly equal-sized pieces.
- 3
Clean mushrooms and slice into 0.25-inch thick pieces.
- 4
Heat olive oil in large pot over medium-high heat.
- 5
Working in batches, brown pork on all sides without crowding.
- 6
Transfer browned pork to a plate.
- 7
Add onion and carrot to the pot, stir often.
- 8
Add mushrooms, cook until they release moisture and golden.
- 9
Pour stock into pot, scraping up any browned bits.
- 10
Return pork to pot with bay leaves and thyme sprigs.
- 11
Bring to boil, then reduce heat to low and cover.
- 12
Simmer for 25 minutes until pork is very tender.
- 13
In a bowl, whisk rye flour with 0.5 cup cool water until smooth.
- 14
Slowly pour rye mixture into simmering soup while stirring constantly.
- 15
Simmer for 5 minutes, stirring occasionally to prevent lumps.
- 16
Remove bay leaves and thyme sprigs.
- 17
Taste and season with salt and pepper to preference.
Tools you’ll need
- large heavy-bottomed pot (6-quart minimum)
- cutting board
- chef's knife
- wooden spoon or ladle
- medium bowl
- whisk
- paper towels
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
